Roasted Broccoli Salad with Arugula and Chickpeas
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (13)

Roasted Broccoli Salad with Arugula and Chickpeas

NUTRITION · PER SERVING23M COOK
CAL 36%·PRO 37%
CARBS 65G36% OF CAL
17G FIBER6G ADDED11G INTRINSIC31G OTHER17G TOTAL SUGAR
FAT 46G58% OF CAL
6G SAT40G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted broccoli and chickpeas tossed with fresh arugula and a lemon dressing with warm spices. A satisfying and flavorful vegetarian salad.

mainsaladbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 6 oz broccoli florets (chopped)
  • 15 oz can chickpeas, drained and rinsed
  • 2 TBSP olive oil
  • sea salt (to taste (I used 1/4-1/2 tsp))
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1/2 tsp lemon zest
  • 4 cups baby arugula
  • 1/4 cup lemon juice ((approx. 2 lemons))
  • 1/4 cup quality olive oil
  • 1 TBSP pure maple syrup (or honey works too!)
  • 1 tsp dijon mustard (plus extra to taste)
  • 1/2 tsp minced garlic
  • 1/8-1/4 tsp sea salt
  • 1/8 tsp black pepper
PREP
3M
SODIUM
567MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.